Make-ahead vegetable sides

[snowangel]

Once again, we're going to a potluck, and I've volunteered for vegetable side dish(es).

I need to take two, and one can be briefly re-heated in the oven, but what do you do for vegetable sides that can be served (safely, of course) at room temp?

[Kerry Beal]

I make a nice combination of julienned zucchini, tomatoes, onions and garlic, along with some little artichokes that I trim up and cut in quarters and place in acidulated water. I then put the whole mess in my saute pan, cover with a parchment round, place lid on pan and cook over low heat until soft. Dress the whole mess with a bit of balsamic vinegar. Great warm or cold.

The amounts would be 4 medium zucchini, 4 tomatoes, 1 onion and 1 clove garlic, 10 small artichokes. About 1 tbsp vinegar.

[Megan Blocker]

I like roasted cauliflower at room temp, but that could be a weird "me" thing. Building on Kerry's idea, some roasted veggies (I'm thinking carrots, potatoes, parsnips, onions) with balsamic would be nice at room temp.

How about smashed peas with mint? Nice and springy!

[Kerry Beal]

I even like the roasted cauliflower cold. I roast up a couple of heads, munch away when I'm making it. The rest goes into the fridge to be snacked on or added to creamy pasta sauce.

[crouching tyler]

Green Beans with Walnut-Miso Dressing

Pickled Green Beans

Marinated Artichokes and/or Mushrooms - Seems very eighties to me, but tasty nonetheless.

[Marlene]

Broccoli and cherry tomatoes with a mustard viniagrette.

[Live It Up]

I like roasted cauliflower at room temp, but that could be a weird "me" thing.  Building on Kerry's idea, some roasted veggies (I'm thinking carrots, potatoes, parsnips, onions) with balsamic would be nice at room temp.

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I agree about roasted veggies at room temp--cauliflower, brussel sprouts, asparagus, mushrooms are all good. I do the asparagus for parties with shaved parmigiano on top.

Also, maybe it's a little too exotic for this gathering, but I made a cactus paddle casserole for a party last year as a side dish/vegetarian entree that won rave reviews. It was from The Food and Life of Oaxaca, but I could PM the recipe, if you want.

[Megan Blocker]

Grilled asparagus are also great at room temp!

[Kerry Beal]

That reminds me of another. Grilled or steamed asparagus in a nice lemon-garlic vinaigrette. The vinaigrette does have an odd tendency to become pink, but tastes marvelous.

Steamed okra tastes wonderful dressed this way too, but given peoples very strong opinions on okra, perhaps not the best for a party.

[Catherine Iino]

Sesame mayonnaise is a nice dressing for asparagus that doesn't turn it army green. (Is there still such a thing as army green, now that we fight our wars in the desert?)

Caponata is yummy.

A great, easy favorite of mine for like situations is a sweet/sour Chinese pickled cabbage. If that's not too much like salad, I'll be happy to give you the recipe.

[SuzySushi]

Another nice room-temperature veggie side dish is a Japanese standard, Green Beans in Goma-Ae Dressing. Everyone seems to love this dish with its sprightly sesame-soy-sugar flavors.

Torakris posted a recipe on RecipeGullet.

[snowangel]

A great, easy favorite of mine for like situations is a sweet/sour Chinese pickled cabbage. If that's not too much like salad, I'll be happy to give you the recipe.

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Banging hand on forehead, how could I forget the Everyday Daikon and Carrot Pickle from "In the Vietnamese Kitchen?" Thanks for the reminder about an Asian pickle.

[Fat Guy]

Carrot salad.

Use either whole carrots peeled and sliced, or those "baby" carrots cut in quarters lengthwise. Put the carrots in boiling water for about 5 minutes -- you want them cooked al dente -- then drain. Mix together lemon juice, olive oil, finely chopped parsley, salt and pepper -- drizzle in the oil while mixing so it gets emulsified. Pour the dressing over the carrots and toss. Store in large zipper bags with the extra dressing, so you can easily mix in the bag before serving in bowls. You can make this a day or more ahead, and it's great at room temperature.

[dividend]

Try mixing halved cherry tomatoes and pitted chopped kalamata olives, in roughly a 3:1 ratio. Mix 'em up with your hands, sort of squishing it all together. Then toss with a little olive oil and vinegar (not balsamic, an herb kind works well). Let that marinate overnight, and when you pull it out of the fridge to take, add freshly ground black pepper and either basil or chives. This is one of my favorite lighter side dishes.

[ludja]

Cooked broccoli, chilled and dressed with olive oil and lemon juice. Shave parmigiano reggiano on top. I also like to add some crushed red pepper flakes.

Edited April 3, 2007 by ludja (log)

[rlibkind]

Carrots. Julienned or 1/8-inch slices, cover in pan and cook for 5 minutes with a little orange juice and a little butter or neutral oil (not EVO!), then uncover and add your choice of flavor (I like just a light touch of minced fresh ginger) and cook for another couple of minutes. Carrots should be just barely tender. Serve at room temperature. If you didn't add a contrary flavor during cooking, top with freshly chopped mint.

[mizducky]

I love serving (and eating!) ratatouille at room temperature.

And then there are all the banchan I was grooving on during my recent foodblog. They're meant to be served at room temp too.

[petite tête de chou]

Glazed wedges (or rounds) of winter squash? Perhaps a honey chipotle glaze?

[Lindacakes]

Exceptionally tasty, the Moroccan carrots from Chez Panisse Vegetables.

[onehsancare]

Citrus-Marinated Mushrooms from Cooking Light. Citrus-Marinated Mushrooms

Every time I make them, I'm asked for the recipe.

[Chufi]

caponata.

the end-of-summer green beans from Molly Stevens' All about Braising (I make them year round - I have also made the recipe with runner beans, and this will be on my birthdaybuffet for sure!)

lightly cooked fennel with a vinaigrette and some toasted pistachios sprinkled on top.

slow roast tomatoes.

grilled slices of aubergine, marinated with lemon and basil or mint.

Edited April 6, 2007 by Chufi (log)